Potage Dagobert
From The Hotel St. Francis cook book, 1919
Serves 8
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 154. The excerpt below is the record exactly as published.
Potage Dagobert. Mix one quart of puree of peas, one pint of consomme Julienne, and one pint of consomme aux perles de Nizam
Cook this with the app: pantry check, scaling, and the assistant.